Recipe courtesy of Gale Gand
Rum Balls
- Level: Easy
- Yield: 40 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 78
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 27
- Total: 44 min
- Prep: 20 min
- Inactive: 24 min
Ingredients
2 cups finely ground cake crumbs from a leftover cake
2 tablespoons cocoa powder, optional
1 cup powdered sugar, sifted, plus extra for rolling
1 cup finely chopped pecans or walnuts
2 to 4 tablespoons honey
1/4 cup dark rum
4 ounces semisweet chocolate, melted, optional
Directions
- In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.
Cook’s Note
I toured Sara Lee Bakeries when I was a kid and they had scrap bins in laundry carts but it went to a local pig farmer. I used to make these in my bakery to use up all the trim from my cake layers. We kept a 5-gallon bucket, as most bakeries do, where we throw all the trims and once a week make rum balls. So each time, they were a little different depending on the content of the scraps.